Recipe: Nam Phrik Kaeng Daeng (Red Curry Paste)
For 1 Persons
Category: Thai, Curry
13 Small dried chilies
2 tb Chopped shallots
4 tb Chopped garlic
1 tb Chopped galangal
2 tb Chopped lemon grass
2 ts Chopped kaffir lime rind
1 tb Chopped coriander root
20 Peppercorns
1 ts Shrimp paste
1 tb Coriander seed
1 ts Cumin seed
Soak dried chilies in hot water for 15 minutes and deseed. In a wok over
low heat, put the coriander seeds and cumin seeds and dry fry for about 5
minutes, then grind into a powder. Into a blender, put the rest of the
ingredients except the shrimp paste and blend to mix well. Then add the
coriander seed-cumin seed mixture and the shrimp paste and blend again to
obtain about 3/4 cup of a fine-textured paste. This can be stored in a
glass jar in the refrigerator for about 3-4 months. Recipe from: The
Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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